Chicken Parmesan Mini Pizzas

Chicken Parmesan Mini Pizzas 3So, we’re a little over a week past Easter now, and we can honestly say that all of the holidays…I mean the big holidays in which we eat massive amounts of food…are now officially over.

And it is right about this time every year when my body starts telling me that it has reached its limit as far as “intake”…but my pesky little tastebuds are tricking my brain into thinking that I’m still in eat mode. That I’m craving all things that are bad for me.

And I am.
Lord help me, I am.

It’s like a switch turns on the minute I announce that I need to lose weight. All of a sudden, I am craving everything and anything that I didn’t even give thought to, even five minutes before I made that declaration of weight loss need.  Tell me I can’t have it, and I immediately become a major “crave” addict.

I know me so well….and I am better off with moderation. If I want chocolate cake, then I eat a small piece of chocolate cake. If I deny myself chocolate cake, then I eat the whole chocolate cake. That’s just how I roll.

Trick the tastebuds into thinking that they still rule the “intake controls”.
They’re happy, because they don’t know any better.
And that makes me happy, because I’m not at war with my inner cravings..

Craziness, I know.
Chicken Parmesan PizzaBut that’s why I’m loving mini pizzas lately. I love them for so many reasons. First, because I feel satisfied after eating one small pizza. But they’re only about 3” to 3 ½” in diameter, so if I eat one more, I’m not going to go on a huge guilt trip! I love them because I can make them with all different toppings to please everyone. I love them because they’re quick and so easy to make! And finally, I love them because I can have all of the ingredients on hand to make them any time of any day.

Now, I don’t expect you to have chicken meatballs on hand… so these little pizzas would work beautifully with any kind of meatball, really. If you have frozen meatballs, then by all means, use frozen meatballs! But if you’re in the mood for chicken parm like I was, I think you’ll love this version, and won’t mind the few minutes it takes to throw the meatballs together!

Tastebuds cravings…satisfied.
The threat of over indulging…foiled once again.
No promise what tomorrow will bring…
Because that’s just how I roll.

Life is good. It’s a “Sometimes you just have to keep the inner peace…and eat the meatball…” kind of good.

Chicken Parmesan Mini Pizzas 2

Chicken Parmesan Mini Pizzas
Quick and easy, these mini pizzas will satisfy any craving!
  • 12 balls frozen roll dough
  • 8oz shredded mozzarella
  • Grated Romano cheese
  • Fresh Basil for garnish
The Chicken Meatballs
  • 1 lb ground chicken
  • 2 eggs
  • 1 tbsp. olive oil
  • ½ cup breadcrumbs
  • 1 slice bread, moistened with water and moisture squeezed out, and broken into small pieces
  • ½ cup Romano cheese
  • 2 tbsp. fresh parsley, chopped
  • ¼ cup onion, chopped
  • ½ tsp salt
  • ½ tsp black pepper
  • A sprinkle of crushed red pepper (or more, depending on your heat preference)
  • 2 cloves garlic, minced
  • 2 tbsp. olive oil
The Sauce
  • 1 - 15oz can tomato sauce
  • 1 tbsp. olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp. chopped fresh basil
  • 1 tsp chopped fresh oregano
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tsp sugar
The Chicken Meatballs
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix together the ground chicken, eggs, 1 tbsp. olive oil, breadcrumbs, pieces of bread, Romano cheese, parsley, onion, garlic, salt, black pepper, and crushed red pepper.
  3. With your hands, gently mix all of the ingredients until they are just combined. Do not overmix.
  4. Roll the mixture into twelve 2" meatballs.
  5. Heat the 2 tbsp. olive oil in a frying pan. Add the meatballs, and brown on all sides.
  6. Bake for ½ hour or until the internal temperature of the meatball reaches 165 degrees (USDA guidelines)
The Sauce
  1. In a small saucepan, sauté the onions and garlic in the 1 tbsp. olive oil until softened and translucent. Add the sauce, basil, oregano, salt, pepper, and sugar. Simmer for about 20 minutes.
The pizza crust
  1. Set the dough balls out on a greased baking sheet about 2" apart. Let rise until doubled.
  2. Using your hands, form the dough into a small crust that is about 3" to 3½" in diameter.
  3. Place about 2" apart on the greased baking sheet.
  4. Top with sauce, and sprinkle with Romano cheese. Top each pizza with mozzarella, and one chicken meatball.
  5. Bake for about 15 minutes, until the cheese is browned and bubbly.
  6. Serve hot, garnished with chopped basil.


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